This is one for all those leftover-lovers out there. The thought of cooking after you have gobbled up every Thanksgiving favorite you have been craving for a calendar year seems daunting.

Enter: the world’s easiest leftover turkey gumbo, where the effort required is minimal and the flavor is huge. It can be tweaked to your taste, and that leftover stuffing can even be thrown in. It also freezes well if you just can’t face another big meal for a week or two.

What should I cook for dinner this week? Tacos again? If you are sick of the same-ole same-ole, take a bite out of this New Orleans classic. My lemon trout amandine takes 30 minutes max to make and is a great place to start for those new to cooking fish. Out of all the fish out there, trout is on the mild side and is perfect for beginners. The kids will even give it two thumbs up.

A traditional amandine consists of pan fried trout with an almond butter sauce. To give it that kick, add Cajun seasoning and a little extra lemon for a balanced bite. Your salt and pepper amounts are to taste. Keep in mind that a lot of Cajun seasonings have salt in them so check the label before you get going. Some recipes want you to make a batter, but I think dredging the fish directly in flour gives it that crunchy thin crust without making it feel like you are eating fish and chips.

For those who prefer olive oil, make the substitution in the same amount. Peanut oil is another great alternative and gives it an even richer flavor. Make sure to let your oil heat in the pan before adding the trout (3 minutes over high heat is always about right). It should have that great sizzle when it hits the pan. Flip your fish only once for crispy perfection. Finish it off in the oven and you are done! It's a tasty of the Big Easy that actually is easy. Let the good times roll!

What You'll Need

4 10 oz room temperature trout fillets (without skin)

1 Tbsp Cajun seasoning

6 Tbsp all purpose flour

1/2 cup blanched and sliced almonds

juice of 1 lemon

1 stick unsalted butter

pepper and salt, to taste

vegetable oil for frying (recommended 1 cup)

parsley, for garnish (optional)

How to Make It

Fish

1. Preheat oven to 300F

2. Season trout fillets with Cajun seasoning, salt, and pepper.

3. Dredge in flour

4. In a cast iron skillet, heat 1/2 inch of vegetable oil until ready for frying. When the oil is ready, a few bubbles will reach the surface.